CN103284173B - A kind of preparation method of spicy rabbit meat product - Google Patents
A kind of preparation method of spicy rabbit meat product Download PDFInfo
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- CN103284173B CN103284173B CN201310193280.8A CN201310193280A CN103284173B CN 103284173 B CN103284173 B CN 103284173B CN 201310193280 A CN201310193280 A CN 201310193280A CN 103284173 B CN103284173 B CN 103284173B
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Abstract
The present invention relates to a kind of preparation method of rabbit meat product, the method comprise whole rabbit cleaning, the stripping and slicing of slaughtering, precook, halogen boils, fried, spice, packaging, sterilization, clean, dry, quality inspection, the step such as finished product.This method technological design is scientific and reasonable, easily operates, the product special taste produced, and steady quality is safe and reliable.
Description
Technical field the present invention relates to a kind of preparation method of spicy rabbit meat product, belongs to cooked meat food manufacture field.
Background technology rabbit meat has high protein, high-lysine, homonicotinic acid, high digestibility and low fat, low cholesterol, the feature such as low in calories, is classified as intelligence development, increases the optimum medicines of longevity, beauty treatment, and be more and more subject to the favor of consumer by expert.Rabbit meat is in the production process being processed into cooked meat food, mainly contain steaming, boil, fried, roasting, the multiple method such as halogen, the most frequently used method is boiling, but rabbit meat is the size of condiment composition and use amount and the difference of production technology in the process of boiling, the rabbit meat that output is come is variant on color and luster and taste, production method is different, the finished product rabbit meat of processing has very large difference in the content and oxious component control of nutritional labeling, particularly rabbit meat digestion time is long, the often ageing of rabbit meat, and the overlong time of boiling, nutrient component damages in rabbit meat more, the accumulation of the composition of harmful substance also can be more, digestion time is too short, effective ingredient in condiment can not to be dissociated in water and to dissolve and be entered in rabbit meat, the product quality of the ripe rabbit meat of direct impact.In existing ripe rabbit meat production process, condiment comparison of ingredients is many, preparation method's more complicated, and rabbit meat mouthfeel of tasting is poor, and taste is single.
Summary of the invention the present invention is the preparation method of the rabbit meat in order to provide a kind of special taste, instant.
Preparation method of the present invention comprises the following steps:
1. the whole rabbit slaughtered is cleaned up, after internal organ, head pin, chop and spine are removed, whole rabbit is cut into block, then remove the things such as watery blood, back of the body oil slick, fat meat and netted structure organization;
2. to precook rabbit meat: by following with part by weight to boil water in advance, preparation spice and condiment:
Spice: anise 0.2%, cassia bark 0.2%, ginger 3%;
Condiment: salt 0.8%;
To precook method: take spice by the water yield, dropped into by spice in water, add after condiment boils, drop into rabbit meat, little fire boils 15 minutes, pulls out, drains, and cuts;
3. halogen boils rabbit meat: by the following part by weight to boil water with halogen, preparation spice and condiment:
Spice: anise 0.2%, cassia bark 0.15%, Chinese prickly ash 0.15%, the root of Dahurain angelica 0.15%, kaempferia galamga 0.25%, purple bandit 0.15%, Radix Glycyrrhizae 0.3%;
Condiment: salt 1.5%, maltose 0.6%, white sugar 1%, monosodium glutamate 1%;
Halogen boils method: take spice by the water yield, binds up with gauze, and drops in water, boils rear little fire and boil 30 minutes, make bittern, by the weight ratio of bittern and rabbit meat 1.5: 1, drop into the rabbit meat after cutting of precooking, again boil to after boiling, little fire boils 10 minutes, pulls out and drains;
4. fried rabbit meat: the edible oil in deep fryer put into by the rabbit meat boiled by halogen, frying temperature controls at 150-160 degree, fried slightly yellow to rabbit meat, and meat shrinks, and pulls out and drains, cooling;
5. ripe product spice: by following and fried rear prepared food rabbit meat weight ratio, preparation condiment: monosodium glutamate 0.7%, chickens' extract 0.4%, white sugar 1.5%, glucose 0.5%, zanthoxylum powder 1.5%, sesame 3%, edible oil 5%;
Method of mixing material: the condiment prepared is put into fried prepared food rabbit meat and mix thoroughly;
6. packed products: by the prepared food rabbit meat of mixing honest material by packaging bag specification, pack of weighing, vacuumizes rear sealing, make heat transfer medium with water, under temperature 115-118 degree, high pressure sterilization sterilization 15-20 minute, cleans airing afterwards, is sent to quality inspection, warehouse-in listing.
This preparation method, technological design is scientific and reasonable, easily operates, the product special taste produced, and steady quality is safe and reliable.
Claims (1)
1. a preparation method for spicy rabbit meat product, is characterized in that preparation method comprises the following steps:
1. the whole rabbit slaughtered is cleaned up, after internal organ, head pin, chop and spine are removed, whole rabbit is cut into block, then remove the things such as watery blood, back of the body oil slick, fat meat and netted structure organization;
2. to precook rabbit meat: by following with part by weight to boil water in advance, preparation spice and condiment:
Spice: anise 0.2%, cassia bark 0.2%, ginger 3%;
Condiment: salt 0.8%;
To precook method: take spice by the water yield, dropped into by spice in water, add after condiment boils, drop into rabbit meat, little fire boils 15 minutes, pulls out, drains, and cuts;
3. halogen boils rabbit meat: by the following part by weight to boil water with halogen, preparation spice and condiment:
Spice: anise 0.2%, cassia bark 0.15%, Chinese prickly ash 0.15%, the root of Dahurain angelica 0.15%, kaempferia galamga 0.25%, purple bandit 0.15%, Radix Glycyrrhizae 0.3%;
Condiment: salt 1.5%, maltose 0.6%, white sugar 1%, monosodium glutamate 1%;
Halogen boils method: take spice by the water yield, binds up with gauze, and drops in water, boils rear little fire and boil 30 minutes, make bittern, by the weight ratio of bittern and rabbit meat 1.5: 1, drop into the rabbit meat after cutting of precooking, again boil to after boiling, little fire boils 10 minutes, pulls out and drains;
4. fried rabbit meat: the edible oil in deep fryer put into by the rabbit meat boiled by halogen, frying temperature controls at 150-160 degree, fried slightly yellow to rabbit meat, and meat shrinks, and pulls out and drains, cooling;
5. ripe product spice: by following and fried rear prepared food rabbit meat weight ratio, preparation condiment: monosodium glutamate 0.7%, chickens' extract 0.4%, white sugar 1.5%, glucose 0.5%, zanthoxylum powder 1.5%, sesame 3%, edible oil 5%;
Method of mixing material: the condiment prepared is put into fried prepared food rabbit meat and mix thoroughly;
6. packed products: by the prepared food rabbit meat of mixing honest material by packaging bag specification, pack of weighing, vacuumizes rear sealing, make heat transfer medium with water, under temperature 115-118 degree, high pressure sterilization sterilization 15-20 minute, cleans airing afterwards, is sent to quality inspection, warehouse-in listing.
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CN201310193280.8A CN103284173B (en) | 2013-05-12 | 2013-05-12 | A kind of preparation method of spicy rabbit meat product |
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CN201310193280.8A CN103284173B (en) | 2013-05-12 | 2013-05-12 | A kind of preparation method of spicy rabbit meat product |
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CN103284173A CN103284173A (en) | 2013-09-11 |
CN103284173B true CN103284173B (en) | 2016-01-20 |
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Families Citing this family (6)
Publication number | Priority date | Publication date | Assignee | Title |
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CN103932215A (en) * | 2013-11-11 | 2014-07-23 | 四川牧天食品有限公司 | Method for preparing cold eaten rabbits |
CN103783548A (en) * | 2014-03-12 | 2014-05-14 | 四川皇嘉西屏獭兔养殖技术股份有限公司 | Spicy shredded rabbit meat and making method thereof |
CN104886641A (en) * | 2015-01-24 | 2015-09-09 | 永州舜源农业发展有限公司 | A preparation method of rabbit backbone products |
CN105166963A (en) * | 2015-10-27 | 2015-12-23 | 齐艳华 | Manufacturing method for spicy rabbit meat |
CN105495369A (en) * | 2015-12-16 | 2016-04-20 | 重庆阿兴记食品有限公司 | Processing method for shredded spicy rabbit meat |
CN105558851A (en) * | 2015-12-16 | 2016-05-11 | 重庆阿兴记食品有限公司 | Processing method of diced rabbit meat with chilies |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101637272A (en) * | 2009-06-03 | 2010-02-03 | 薛保和 | Preparation method of fast food diced rabbit meat |
CN102008087A (en) * | 2010-11-20 | 2011-04-13 | 曹征贵 | Method for producing instant spicy rabbit meat food |
CN103040015A (en) * | 2013-01-08 | 2013-04-17 | 杨富民 | Fabrication method of multi-flavor instant rex rabbit meat product |
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Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101637272A (en) * | 2009-06-03 | 2010-02-03 | 薛保和 | Preparation method of fast food diced rabbit meat |
CN102008087A (en) * | 2010-11-20 | 2011-04-13 | 曹征贵 | Method for producing instant spicy rabbit meat food |
CN103040015A (en) * | 2013-01-08 | 2013-04-17 | 杨富民 | Fabrication method of multi-flavor instant rex rabbit meat product |
Non-Patent Citations (2)
Title |
---|
红烧兔肉的加工工艺;张玉华;《山东食品科技》;20011231(第1期);11 * |
麻辣兔肉干的加工工艺;阮承祥;《生意通》;20101231(第3期);113-114 * |
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